Lime syrup buttermilk cake

Pop the kettle on and enjoy a thick slice of this zesty buttermilk cake drizzled in lime syrup.

  • 1 hr 5 mins cooking
  • Serves 8
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Lime syrup buttermilk cake
  • 250 gram butter, softened
  • 1 tablespoon finely grated lime rind
  • 1 cup p (220g) caster sugar
  • 3 eggs, separated
  • 2 cup (300g) self-raising flour
  • 1 cup (250ml) buttermilk
Lime syrup
  • 1/3 cup (80ml) lime juice
  • 3/4 cup (165g) caster sugar
  • 1/4 cup (60ml) water


Lime syrup buttermilk cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 20cm baba pan (or grease deep 20cm-round cake pan and line base and side with baking paper).
  • 2
    Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy; beat in egg yolks, one at a time, until combined. Transfer mixture to large bowl; stir in sifted flour, and buttermilk, in two batches.
  • 3
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into flour mixture, in two batches. Spread mixture into pan; bake about 1 hour.
  • 4
    Meanwhile, make lime syrup. Combine ingredients in small saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; remove from heat.
  • 5
    Stand cake in pan 5 minutes before turning onto serving plate. Gradually pour hot lime syrup evenly over hot cake. Serve cake sprinkled with thinly sliced lime rind, if desired.

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